Charque

Prepare the Beef

Slice the beef into thin strips, about 1/4 inch thick. The thinner the slices, the faster they will dry.

Season the Beef

In a large mixing bowl, combine the coarse salt, ground black pepper, ground cumin, paprika, and garlic powder (if using).

Rub the seasoning mixture all over the beef strips, ensuring they are well coated.

Dry the Beef

There are two main methods to dry the beef: sun drying and oven drying.

Sun Drying

Lay the seasoned beef strips on a clean surface, such as a drying rack or a clean cloth.

Place the beef in a sunny, well-ventilated area. Make sure it is out of reach of animals.

Allow the beef to dry for 2-3 days, turning the strips occasionally to ensure even drying.

Oven Drying

Preheat your oven to its lowest temperature setting (usually around 150°F or 65°C).

Place the seasoned beef strips on a baking sheet lined with a wire rack.

Dry the beef in the oven for about 4-6 hours, or until the strips are completely dried and brittle. Turn the strips occasionally to ensure even drying.

Store the Charque

Once the beef is completely dried, let it cool to room temperature.

Store the charque in an airtight container in a cool, dry place. It can be kept for several months if stored properly.

Serve

Charque can be rehydrated and used in various dishes such as soups, stews, or scrambled eggs.

To rehydrate, soak the dried beef in water for a few hours before cooking.